Burkina Foufou - West African Fufu Recipe

Welcome to the heart of West African cuisine, where simple ingredients transform into incredible flavors and comforting meals. If you've ever seen a big bowl of stew with smooth white balls on the side, this is that comforting starch – Burkina Foufou. This staple African food fufu, specifically a version inspired by Burkina Faso, is a smooth, stretchy, dough-like accompaniment designed to be pinched, dipped, and scooped with your favorite stews and sauces. Forget bland side dishes; foufou is a neutral canvas that perfectly complements the bold, aromatic flavors of traditional West African recipes. Whether you’re new to African cuisine food or looking to recreate a taste of home, our step-by-step guide will help you master this essential dish using ingredients readily available in a regular American kitchen. Get ready to embark on a culinary journey and discover the simple joy of authentic foufou!

Ingredients

• Primary Starches:
• 2 lbs fresh or frozen cassava (yuca), peeled and cut into 2-inch chunks
• 2 large green plantains, peeled and cut into 2-inch chunks
• Liquid & Seasoning:
• 4-6 cups hot water (for cooking and adjusting consistency)
• ½ teaspoon salt (optional, adjust to taste)

Directions

1. Prep and Peel the Starches: Carefully peel the tough, waxy skin from the cassava using a sharp knife, then remove the fibrous string running through the center. Cut the peeled cassava into uniform 2-inch chunks. For the green plantains, slice off both ends, make a shallow cut along the length of the peel, and pry it off. Slice the plantains into similar 2-inch chunks.
2. Boil Until Very Tender: Place the cassava and plantain chunks in a large, heavy-bottomed pot. Add enough hot water to cover the starches by about an inch. If using, add the salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20-30 minutes, or until the starches are very tender and can be easily mashed with a fork.
3. Mash to a Smooth Paste: Drain the cooked starches, reserving about 1 cup of the cooking liquid. Return the hot starches to the pot (or transfer to a sturdy bowl). Using a potato masher, begin mashing vigorously. For an extra smooth consistency, you can briefly pulse the mashed starches in a food processor or blender with a splash of the reserved cooking liquid until it resembles smooth, thick mashed potatoes with no obvious chunks.
4. Cook and Beat into Foufou: Return the mashed paste to the heavy-bottomed pot over low-medium heat. Using a strong wooden spoon or heat-safe spatula, begin to beat the mixture vigorously, pressing it against the sides of the pot and scraping it from the bottom. This beating process is crucial for developing the foufou's characteristic smooth and elastic texture.
5. Adjust Consistency: As you beat, the mixture will become thicker and more cohesive. If it seems too stiff or dry, add splashes of the reserved hot water, one tablespoon at a time, continuing to beat until the foufou becomes glossy, stretchy, and pulls away from the sides of the pot. It should form a cohesive ball and be slightly springy when poked.
6. Shape and Serve: Once the foufou reaches the desired consistency, remove it from the heat. Wet your hands or a serving spoon with a little water to prevent sticking. Scoop out portions and shape them into small balls, domes, or quenelles. Serve immediately and hot, allowing it to be handleable.